Frozen Strawberry Cheesecake Bites

Name: Frozen Strawberry Cheesecake Bites
Yield: 24 serving
Ingredients: 6 oz strawberries; 3 oz of Smucker’s Fruit & Honey Strawberry Jalapeno Fruit Spread; 1 cup whipping cream; 8 oz cream cheese; 2 tsp vanilla extract; 4 tbsp lemon juice; 12 Oreo cookies; 1 recipe for Chocolate Magic Shell

User Reviews

5.0

6 reviews

Excellent

Servings
24
Calories
75 kcal
Course
Dessert, Snacks
Cuisine
North American

Frozen Strawberry Cheesecake Bites

Ursula Nguyen

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These chocolate covered strawberry cheesecake bites are an easy, crowd-favorite no bake treat, perfect for summer! A rich, creamy cheesecake center, swirled with fresh strawberries and a delectable strawberry jalapeno spread, an oreo cookie base, and then covered in a chocolate magic shell.

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Ingredients

Servings

6 oz strawberries chopped
3 oz of Smucker’s Fruit & Honey Strawberry Jalapeno Fruit Spread
1 cup whipping cream
8 oz cream cheese softened (this is important)
2 tsp vanilla extract
4 tbsp lemon juice
12 Oreo cookies 24, if you’re using whole cookies
1 recipe for Chocolate Magic Shell

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Instructions

Mix the strawberries and the strawberry jalapeno spread and set aside.
In a large bowl, pour the whipping cream, add the vanilla and whip until you have soft peaks.
Add the softened cream cheese and lemon juice and mix until smooth and well combined - a few minutes with a hand beater.
Add the strawberry mix and just gently mix it in - you simply want to have ripples of strawberry and not have it completely incorporated.
Line a mini muffin tin with mini cupcake liners (optional, if you want to be able to remove the cheesecake bites easily from the pan. I didn’t do this because I couldn't be bothered peeling the liners afterwards).
Use a cookie scoop (2 tbsp scoop), and fill the cavities with the cheesecake base.
For even tops, smoothen the cheesecake base. Separate the oreo cookies and top each of the cheesecake bases with an oreo cookie half (you can top them with a whole cookie too if you prefer). Cover the pan with foil or parchment paper, and freeze for at least few hours until they are completely hardened.
Unmold the cheesecake bites once they are completely frozen. If you used cupcake liners, you will need to peel this off before dipping the cheesecake bites in chocolate. If you didn’t use cupcake liners, dip the muffin pan in warm water for a few seconds (or use a blow torch) to loosen the cheesecake - use a spatula to gently pop them out.
Place the cheesecake bites in the freezer until the magic chocolate shell is ready.
Once the magic shell is cool, but still nice and smooth - use a fork to dip and coat each one in the magic shell sauce and place them on parchment paper to set. Once the chocolate magic shell has completely hardened (you can accelerate this by keeping them in the freezer), store the bites in individual ziploc bags until needed.
For tastiest results, let the frozen cheesecake bites soften slightly before devouring!

Nutrition Information

Show Details

Serving 1mini piece Calories 75kcal (4%) Carbohydrates 6g (2%) Protein 2g (4%) Fat 5g (8%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.4g Monounsaturated Fat 1g Trans Fat 0.003g Cholesterol 12mg (4%) Sodium 92mg (4%) Potassium 64mg (2%) Fiber 0.3g (1%) Sugar 4g (8%) Vitamin A 152IU (3%) Vitamin C 5mg (6%) Calcium 42mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 75 kcal

% Daily Value*

Serving	1mini piece
Calories	75kcal	4%
Carbohydrates	6g	2%
Protein	2g	4%
Fat	5g	8%
Saturated Fat	3g	15%
Polyunsaturated Fat	0.4g	2%
Monounsaturated Fat	1g	5%
Trans Fat	0.003g	0%
Cholesterol	12mg	4%
Sodium	92mg	4%
Potassium	64mg	1%
Fiber	0.3g	1%
Sugar	4g	8%
Vitamin A	152IU	3%
Vitamin C	5mg	6%
Calcium	42mg	4%
Iron	1mg	6%